Preparation time is 7minutes
Cook time is 18minutes
Total time is 25minutes
Serve is for 4 people
Unable to load
Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 125grams fine porridge oats
- 3tablespoons finely chopped parsley
- 1tablespoons finely chopped rosemary
- 4 rainbow or brown trout, gutted, scaled and filleted
- 3tablespoons olive oil
- 1 shallot, finely chopped
- 2tablespoons white wine
- 1tablespoons white wine vinegar
- 125grams butter, cubed
- 1tablespoons lemon juice
- 1 pinch salt
- 2tablespoons lemon mayonnaise (to serve)
- 1 pinch pepper
Method
Step 1 of 2
Mix together the porridge oats, parsley and rosemary with a little salt and pepper, and use this mixture to coat the trout fillets. Heat the oil in a frying pan. Fry the fish in batches for about 3 minutes on each side, or until crispy and golden brown.
Step 2 of 2
Meanwhile, place the shallot, wine and vinegar in a small saucepan and bring to the boil, then leave to bubble until just 1 tablespoon of liquid is left. Remove the pan from the heat and whisk in the butter a little at a time. The residual heat in the pan will melt the butter. Once all the butter has been whisked in, add the lemon juice and season with salt and pepper. Serve immediately with the trout and Lemon Mayonnaise, if liked (see below).
You might also like
Your identity is kept private from the public
Disclaimer
Reviews and recipe photos are submitted by our users and are not endorsed by Woolworths. Woolworths does not represent or warrant the accuracy of any statements, claims or opinions in user content.